– Mix the dry and wet ingredients together
– Put the mixture into a greased 8/10″ cake tin and bake for 30 minutes.
– When sponge is ready, remove from the cake tin and put on a wired tray for the cake to cool down

Orange Jelly1 1/2 cups of orange juice (I use the juice from fresh oranges as well as the zest however fresh store bought juice (with bits) works just as well
4 tsp corn flour

Method

In a saucepan to heat the orange juice and corn flour, ensuring you whisk continuously. If there are lumps, use a spoon to burst them against the side of the pan, alternatively, once the mix has started to thicken up, you can use a strainer to remove the lumps before pouring the mix into a 8/10″ mould or cake tin that has been covered with a baking sheet so that the liquid does not escape

Keep the mixture in the fridge for 30 minutes until the mix has set into a firm jelly

Chocolate sauce

Melt 200g of dark vegan chocolate with 50g of vegan butter in a bowl over hot water.

Create Your Jaffa ‘Cake’

Method

Once the sponge has cooled down, put onto a serving cake dish

Gently remove the orange jelly and lay on top of the sponge

Pour or with a knife (depending on thickness of the sauce/ganache) rub the chocolate sauce on top of the jelly and sponge